Raw Fudge Bites

Raw Fudge Bites

These little raw protein-packed treats are delicious and easy to make. Adding Young Living Culinary Oils really lifts the flavours. Try dividing the fudge mixture in half and adding a different culinary oil suggested below to each then mix well and roll into balls or fudge.

I especially love making them with coconut butter, which is a thick spread made from coconuts like nut butters. You can usually find coconut butter (not coconut oil) at health food stores.

The basic recipe is really simple to make. Even if the instructions look a little long, just read through them before starting and you’ll have tasty treats in no time.

TIP — You can roll this fudge into bite-sized balls or just spread it into a container lined with baking paper and cut into little squares after it sets.

NOTE — Allow the nut butter to warm to room temperature or soften by placing the jar in warm water to make it easier to combine with the other ingredients. If you are nut sensitive you can use tahini, coconut butter, or ground pumpkin or sunflower seeds in place of the nuts.

Optional Additions

Method

1. Place all the basic ingredients in a food processor fitted with the chopping blade and process until well-combined. You may need to stop the processor a couple of times to push down the side and continue blending. You can also combine all the ingredients in a bowl and mix well to combine and it’s a great arm workout.

2. If you are adding any of the Optional Additions, transfer the mixture to a bowl, add ingredients of choice and mix well to combine.

3. Roll the mixture into balls using your hands or spread into a small baking pan or dish lined with baking paper. The size of the balls will depend on how big you want the fudge bites to be.

4. If you are making balls, roll all of them and set aside on a plate or tray. Place the finely ground coconut and cacao powder in 2 medium bowls. Roll balls in the mixture to coat. If making fudge, just sprinkle a mixture of cacao powder and ground coconut on top of the fudge and press it gently so it stays in place. The coating or topping is optional.

5. Serve the fudge bites right away or refrigerate for 1 hour or longer to set. The fudge needs to be refrigerated for at least 1–2 hours to set and then you can cut into pieces. The balls and fudge will keep up to 6 days refrigerated and up to 1 month in the freezer, but they are so good you won’t have to worry about this!

Chef Kate McAloon, Chef to the "Stars" and beyond, was born with a "whisk" in her hand and a natural talent for creating food with amazing flavors. When asked what her specialty is she loves to say "FLAVOUR!" Her love of cooking and travel has inspired her dishes with flavorful healthy ingredients from around the world.

Much of her inspiration comes from the Mediterranean, especially the French Riviera, where she lived and attended cooking school at the Moulin de Mougins Restaurant and apprenticed in their kitchen.

Chef Kate travels whenever she has a break in her busy cooking life and loves trying new foods wherever she goes. She’s had the pleasure of cooking for several celebrity clients including: Miranda Kerr, Dwayne ‘The Rock’ Johnson, Orlando Bloom, Gwyneth Paltrow, Sheryl Crow, Courteney Cox, David Arquette, and Meg Ryan. She has just released her first cookbook,

The Flavour of Joy is full of delicious nourishing recipes, client favourite dishes, recipes including Young Living Culinary Oils, joyful inspirational life stories, mostly funny client mishap antidotes and lessons.

To keep updated on Chef Kate's delicious recipes, cooking demonstrations and adventures follow her through her social platforms and check out her new cook book "The Flavour of Joy"